Potato, Bacon and Parmesan Frittata

I have many recipes in my arsenal that I go to when my basket contents are nearing their end or when I need to clean out my fridge for the upcoming basket. Frittata is one of those recipes – it is versatile enough to be able to toss many different vegetables into. Today, I didn’t have many basket ingredients left so I put together this recipe with my last two potatoes from my last organic basket and some green onions that I found in the back of my fridge. I sliced up my remaining asian pears to serve my family a well-rounded and filling breakfast.

Cover the skillet and reduce the heat to medium-low. Cook 15-20 minutes or until the surface is set. Keep an eye on it to make sure that it doesn't become to brown on the bottom - if it is browning too much reduce the heat.

Once the center has set, I like to put the frittata under the broiler to brown the top a little. You don't have to do this but I like the color it gives the frittata.